Scallops with Sautéed Corn & Chimichurri is a vibrant, summer-inspired dish that pairs the delicate sweetness of perfectly seared scallops with smoky sautéed corn and a bold, herbaceous chimichurri. It’s a fresh, colorful plate that’s both simple to make and worthy of any dinner party.
Why You’ll Love This Recipe
- Bright, bold flavors with minimal ingredients
- Sweet corn and scallops create a naturally delicious pairing
- Chimichurri adds a fresh, zesty kick
- Quick and easy to prepare, yet elegant enough for entertaining
- Make-ahead elements simplify the final assembly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chimichurri
- Shallot
- Fresno chile or red chili
- Garlic
- Fresh parsley
- Fresh basil
- Scallions
- Olive oil
- Red wine vinegar
- Kosher salt
Corn & Scallops
- Bacon, diced
- Fresh corn kernels (from about 4 ears)
- Sea scallops
- Olive oil
- Salt and black pepper
Directions
- Make the chimichurri: Blend or finely chop shallot, chile, garlic, parsley, basil, and scallions. Stir in olive oil, red wine vinegar, and salt. Let sit to meld flavors.
- Sauté the corn: Cook diced bacon until crisp. Remove bacon and sauté corn in the rendered fat until tender and slightly caramelized.
- Sear the scallops: Pat scallops dry and season with salt. Heat oil in a pan over medium-high heat. Sear scallops for about 2 minutes per side until golden brown.
- Assemble the dish: Plate the sautéed corn, top with scallops, sprinkle with crispy bacon, and drizzle generously with chimichurri.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
Variations
- Use chorizo instead of bacon for a spicier twist
- Substitute shrimp or grilled fish if scallops aren’t available
- Add diced bell peppers or cherry tomatoes to the corn for color
- Stir in cilantro or mint for a different chimichurri profile
Storage/Reheating
- Chimichurri: Store in the fridge for up to 1 week
- Corn: Refrigerate for up to 4 days, reheat in skillet
- Scallops: Best served fresh, but can be gently reheated in a pan
FAQs
What kind of scallops should I use?
Use dry-packed sea scallops—they sear better and aren’t treated with preservatives.
Can I skip the bacon?
Yes, replace it with olive oil or butter for a vegetarian version.
How do I avoid rubbery scallops?
Dry them thoroughly, use a hot pan, and cook no more than 2 minutes per side.
Is chimichurri spicy?
It can be mildly spicy depending on the chili used; adjust heat to taste.
Can I prepare chimichurri ahead?
Yes, it’s even better after a few hours in the fridge.
Can this be served as a main course?
Yes, pair it with rice, quinoa, or crusty bread for a complete meal.
Do I need a food processor for chimichurri?
No, it can be finely chopped by hand for a rustic texture.
Can I use frozen corn?
Yes, thawed frozen corn works, but fresh offers the best flavor.
Is this dish gluten-free?
Yes, just ensure the bacon and vinegar are gluten-free.
How can I enhance presentation?
Use a ring mold for corn, stack scallops neatly, and garnish with herbs.
Conclusion
Scallops with Sautéed Corn & Chimichurri is a restaurant-worthy dish that’s surprisingly easy to make at home. The sweet, crisp corn and punchy chimichurri elevate the tender scallops, making this a standout meal for summer dinners or special occasions. Fresh, flavorful, and fast—this dish delivers every time.
Print
Scallops with Sautéed Corn & Chimichurri
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Sautéing & searing
- Cuisine: Argentinian-inspired
- Diet: Gluten Free
Description
Tender pan-seared scallops served atop sweet sautéed corn and vibrant chimichurri sauce for a fresh and flavorful seafood dish.
Ingredients
- 1 lb (450 g) large sea scallops, patted dry
- 2 Tbsp olive oil, divided
- 1 Tbsp unsalted butter
- 1 cup fresh or frozen corn kernels
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- Salt and black pepper, to taste
- **Chimichurri Sauce:** 1/2 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 2 Tbsp oregano, chopped (or 1 tsp dried oregano); 3 garlic cloves, minced; 1/2 tsp red pepper flakes; 1/4 cup red wine vinegar; 1/4 cup olive oil; Salt and pepper, to taste
Instructions
- In a bowl, whisk together parsley, cilantro, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper. Set chimichurri aside to meld flavors.
- Heat 1 Tbsp olive oil in a skillet over medium heat. Add shallot and garlic, sauté 1–2 minutes until softened.
- Add corn kernels, season with salt and pepper, and sauté 4–5 minutes until lightly golden and tender. Transfer corn to a plate and cover to keep warm.
- Increase heat to medium-high and add remaining 1 Tbsp olive oil and butter to the skillet.
- Season scallops with salt and pepper. Place scallops in skillet, flat side down, without crowding. Sear 2–3 minutes per side until golden crust forms and centers are just opaque. Remove scallops.
- To serve, spoon sautéed corn onto plates, top with seared scallops, and drizzle or spoon chimichurri generously over scallops.
- Garnish with extra chopped parsley or cilantro and serve immediately.
Notes
- Pat scallops dry thoroughly to ensure a good sear.
- Let scallops develop a golden crust before flipping—don’t move them too soon.
- Chimichurri can be made ahead and refrigerated for up to 2 days for deeper flavor.
- Add a squeeze of fresh lime or lemon over the dish for brightness.
- Serve with crusty bread or over rice for a complete meal.
Nutrition
- Serving Size: 1 plate (approx. ¼ recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 135 mg